Ingredients: (Yields: Makes 3 cups)
• 4 egg yolks, pasteurized
• 2 tablespoons mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 1/2 cups vegetable oil
Directions: Variations: Aioli, Rouille, Tartar Sauce
Homemade mayonnaise is easy to make, delicious, and saves money. We also have three mayonnaise offshoots commonly found in French cooking: Aioli which adds a dimension of garlic and orange flavor; Rouille, mayonnaise dressed up with saffron and cayenne; and Tartar Sauce, the evergreen accompaniment to fish. Caution: it’s important to use pasteurized eggs to avoid salmonella.
To make mayonnaise:
In a food processor fitted with the mixing or chopping blade, process the yolks, mustard, salt and pepper until fully incorporated. With the machine is still running, very slowly add vegetable oil in a very thin stream into the mixture until the mayonnaise is thick and creamy. If the small pusher of your food processor has a tiny hole at the bottom, then pour the oil through the small pusher.
• 1 tablespoon garlic, minced
• 1 teaspoon orange zest
To make aioli:
Stir chopped garlic and orange zest into 1 cup of mayonnaise until fully incorporated.
• 1 teaspoon saffron
• 1 generous pinch cayenne pepper
To make rouille:
Stir saffron and cayenne into 1 cup of mayonnaise until fully incorporated.
• 1 tablespoon capers
• 1 tablespoon cornichons
• 2 teaspoons fresh parsley
• 2 teaspoons shallots, peeled
To make tartar sauce:
Put the capers, cornichons, parsley, and shallots into the workbowl of your food processor with the chopping blade. Pulse until finely chopped. Add 1 cup mayonnaise, and pulse until fully incorporated.
Another method. All you need is:Using a stick blender, blend from the bottom of the jar upwards.
- 2 eggs (pasteurized)
- 2 tablespoons of vinegar (or lemon juice)
- 2+ cups (preferably not a strong tasting oil)
- 1 tablespoon of mustard (optional extra but I like my mayo mustardy)
Once everything is blended through you have your mayonnaise. You can make it fresh in under a minute.